Module 2

module-2

Food Processing and Product Development

Processing

  • Plant layout and production flow
  • Equipment and instrumentation
  • Unit operations
  • Sanitary equipment
  • Automated controls and record keeping
  • Production scheduling
  • Lean manufacturing practices

Product development

  • Concept and development
  • Ingredients
  • Sensory Analysis
  • Packaging
  • Product costing
  • Scaling up/Plant layout
  • Managing proprietary information

Content in each module is presented as pre-recorded videos. Each video is followed by a short 10-question exam. To successfully complete the program attendees must pass each exam with a score of 90% or higher. Each attendee successfully completing the course will receive a certificate from the University of Nebraska Food Processing Center